Grape Salad

image from: http://globe-views.com/dreams/grapes.html

A friend made us this salad when she hosted book club a little while ago.  It doesn't photo well (thus the stock photo), but it tastes absolutely fantastic. A perfect salad for a summer party or for me, a perfect dessert.

Ingredients
8 oz cream cheese
8 oz sour cream
1/2 c white sugar
1 T vanilla
2 lbs grapes (I like it with mixed grapes, but if you have picky eaters, I'm sure it's great with one color of grapes only)
Pecans, chopped
Brown Sugar

Directions
Blend cream cheese and sour cream until smooth
Add white sugar
Add vanilla
Fold in grapes
Mix chopped pecans with a little brown sugar and sprinkle on top of salad
Chill for at least 1 hour before serving

Roasted Red Potato Salad {MY FAVE!}

Drum roll please... Here it is.  My FAVORITE salad this summer.  (Thank you Nopper Family for showing me this divine dish!) This is the best potato salad I've ever had. Period.  What I love about this salad is that it isn't your typical dill and potato salad, and second to that is how surprisingly easy and simple it is.  Check it...

ingredients
red potatoes, roasted and diced
hard boiled eggs, chopped
bacon, cooked and chopped
green onion, diced
a little bit o' Miracle Whip
Salt n Peppa

...I'm not putting how much to use of each ingredient because it's best to make it the way you love best.

instructions
Place diced potatoes on a cookie sheet (sprinkle with olive oil and this seasoning salt - or one of your choice - for added flavor).  Roast at 425 degrees until lightly toasted - about 40 to 45 minutes.  At the same time you are roasting your potatoes you can cook your bacon! Place bacon strips on a greased cooling rack, then place the cooling rack with the bacon in a cookie sheet.  I find this is the best way to cook bacon.  The grease drains off of the bacon down into the cookie sheet for less fat!  And the bacon is unreal it's so good!  Be careful not over cook your bacon - it will cook a lot faster than the potatoes.

Once all ingredients are cooked and chopped up, mix in a large bowl.  Add Miracle Whip to taste (I usually use about 1/2 to 3/4 cup).  Salt and pepper to taste (love using freshly ground pepper with this...yum!)

Serve warm.

You have to try this salad!  And when you do, return and report!  I'd love to hear what you thought!

ZESTY LIME SHRIMP AND AVOCADO SALAD

1 lb Jumbo Cooked Shrimp, Peeled and Chopped 1 Medium Tomato, Diced 1 Hass Avocado, Diced 1 Jalapeno, Seeds Removed, Diced Fine 1/4 cup Chopped Red Onion   2 Limes, Juice of 1 tsp Olive Oil 1 tbs Chopped Cilantro Salt and Fresh Pepper To Taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

All Greens Salad

It really has been too ridiculously long since I've posted a recipe.  Summer has me everywhere but in front of my computer lately.   But you better believe I have still been cooking and taking pictures.  Just not finding time to post!  Sigh  But here we are finally.  My kids are with Dad doing yard work so I thought I'd steal a few seconds to post some fabulous things I've been cooking this summer, even though I should be doing the dishes.  They can wait.

This has been my 2nd* favorite salad this summer.  (Remember this favorite way back when?)  I'm loving this new, extremely easy, salad my very health-conscience friend made for me one evening.  Thank you dear! ;)

My husband calls this salad Rabbit Food.  Haha.  Men.  See what you think.  I think it's fresh, crispy, and new.  Just what the Doctor ordered during this heat . . .

ingredients

cucumbers

green peppers

celery

green onions

baby spinach leaves

Salad dressing of your choice (we use Ranch - not the healthiest, but hey.  It's good.)

*Stay tuned for my number one favorite salad this summer.  You're going to die it's soooo yummy.  Now if I can just steal another minute away to post it... ;)

Our Best Bites Thai Chicken and Noodle Salad

Well, the Pioneer woman isn't the only one with recipes that will feed the masses. The recipe also made a ton, two bowls full in fact (only one pictured above, and that bowl has already been served from by 5 people...) So the recipe below is as in the cook book, but I recommend halving it for sure. This is a great option for a healthy lunch.

Thai Chicken and Noodle Salad

Ingredients:
Salad
8 oz Linguine
6 c shredded greens (I recommend 2 c of each: green and red (purple) cabbage and spinach, cook book also suggests romaine lettuce)
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 carrot, julienned
1/2 cucumber, halved and sliced
1/4 red onion, thinly sliced
3 c diced chicken
1/2 c honey roasted peanuts
1 Thai Peanut Salad Dressing recipe, as follows

Dressing
1/2 peanut butter, creamy
1lime, juiced and zested
2 1/2 t sesame oil
1 T rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, finely chopped
1 T minced ginger
1/2 c chopped cilantro (stems and leaves)
1/4 t salt
2-3 t Sriracha chili sauce (I used 4 or 5 t, we like hot food)
1/2 c vegetable oil (I used canola)
2-4 T water (I just used 4)

Instructions:
Put all the dressing ingredients except the oil and water into a blender or food processor and mix for about 30 seconds. Slowly start to add the oil. Once all oil in blended in, add water.

Boil the pasta

Chop the veggies while the pasta cooks.

Drain the cooked pasta and rinse with cold water. Add a little bit of the dressing to the noodles and toss. (refrigerate until using if still chopping.)

To assemble, I didn't follow the cookbook (suggests noodles, then veggies, then chicken, then dressing.) I did multiple layers: greens, noodles, veggies, green, noodles, veggies and then tossed the salad a little. I put the dressing on the table so that we could add as much as we liked (plus that helps in storing the leftovers so they don't get too soggy, especially with the pasta in the bowl.)

We ate 2-3 plate fulls each. It is really yummy. And the dressing is delicious.

Enjoy!

Strawberry Walnut Salad

I didn't mean for my Live Longer Lunch challenge to first be a typical salad.  But here we are.  It was tasty - so thought I'd share. More to come... :)

ingredients

spring mix salad

cut up fresh strawberries

feta cheese

walnuts

shredded chicken

strawberry vinaigrette dressing

toss together and enjoy!



Tomato-Pesto Pasta Salad

This recipe is so easy, it's almost embarrassing, but easy and fast is the best way to go when it comes to cooking for me.



Ingredients:

• 1 packet pesto mix {you could easily substitute for fresh pesto sauce or from a jar}

• 1 package noodles {I used half a box of whole wheat rotini and half a box of bow-tie}

• 2 cups cherry tomatoes
• 1 cup freshly grated Parmesan cheese
• fresh basil
• 1 TBS white vinegar

How To:

• Prepare your pesto according to directions {I used McCormack's brand and I believe it called for water and olive oil}
• Boil noodles according to instructions
• Once noodles are cooked, let them chill in the fridge for a little while
• Slice cherry tomatoes in half
• Put noodles in serving dish and add your tomatoes, basil and cheese {for this salad to taste good you really need fresh basil and the freshly grated Parmesan cheese, I wouldn't substitute}
• Pour your pesto sauce over the salad along with your vinegar and stir together
• Let it chill in the fridge until serving, it is best served as a cold salad

Now wasn't that easy! You could also add chicken to the salad, or basically anything you want, but this was how I made mine, and it was pretty tasty!

crab salad.

this is just a basic salad recipe, but it's my favorite summer salad, so i thought i'd share. you can add or leave out vegetables as you prefer.

ingredients:
8 oz macaroni, cooked, rinsed
8 oz fake {or real!} crab meat, shredded
1 stalk celery, chopped
2 roma tomatoes, seeded, chopped
2 green onions, finely chopped
1/3 cup carrotts, coarsley shredded
cubed cheddar cheese {i add this per serving, not to the whole salad, so it doesn't get soggy if you have letftovers}
2-3 tbsp mayo or miracle whip {i prefer miracle whip}
2 tbsp lemon juice
salt & pepper to taste

directions:
combine all ingredients, refridgerate, and serve!

Turkey and Farfalle Green Salad

My dear friend Kimi over at If I Could gave me this recipe a few years ago and I have made it several times since, especially for large gatherings. When serving, it's fun to have your guests choose which dressing to put on, that is why there are three dressing recipes to choose from. My favorite is the "Sunshine Dressing".

These recipes are also part of the "Cookers Challenge...Rediscovering Cooking" aka. cooking from scratch. My favorite thing to always make from scratch are salad dressings...they can really make a salad. It's worth the little bit of extra time it takes to make them. Actually, if it's not from scratch the only dressings I buy are Robintinos Ranch, I'd love to have the secret recipe for that (hmmmm....Lisa), or Litehouse Bleu Cheese.

Turkey and Farfalle Green Salad

Makes 10 large portions

12 oz. bag farfalle (bowtie) pasta, about 5 cups dry

1 1/4 lb. or about 4 cups cooked turkey cut into cubes

About 2 heads of romaine lettuce

3/4 c. chopped celery

3/4 c. Crasins

4-5 green onions cut in thin slices (cut white part and 1" into the green part)

1/2 chopped fresh parsley

2/3 c. sliced or slivered almonds

Cook the pasta. Mix up the orange dressing mix. Put the pasta in a plastic bag and pour in about 1/2 c. of orange dressing and toss the pasta to coat it with the dressing. If you are not making the orange dressing to server over the salad, you can marinate the pasta in 1/3 c. bottled Italian dressing mixed with 3 Tbs. of orange juice. Chill the pasta for about 2 hours.

Tear the lettuce into pieces, add all the other ingredients and toss. Top with almonds. Serve with orange, teriyaki, or Sunshine Dressing. Also delicious with raspberry vinaigrette.

Cooking for a smaller group:

Cook a scant 1/2 c. of farfalle pasta per person. For each person, plan on 2 cups of lettuce, buy 2 oz. of turkey (deli meat or turkey tenders). Use about 1 Tbs. each of craisins, almonds, and chopped celery; 1/2 tsp. green onion, and 1/2 tsp. of chopped parsley with 2 Tbs. of dressing.

Orange Dressing

(This makes enough to marinate the pasta plus enough for the salad dressing)

2/3 c. orange juice

1/4 c. red wine vinegar

1 c. vegetable oil

1/4 c. sugar

1 packet, or 2 Tbs. of Good Seasons Italian dry dressing mix

Optional: 1 tsp. grated orange peel

Mix dressing in a shaker jar or blender and chill before serving. Dressing will keep several weeks refrigerated.

Teriyaki Salad Dressing

(makes about 2 1/2 cups)

1 c. vegetable oil

2/3 c. teriyaki sauce (I like Veri Veri Teriyaki)

2/3 c. white wine vinegar (may substitute regular white vinegar)

6 Tbs. sugar

1/2 tsp. salt

1/2 tsp. pepper

Mix in blender and chill before serving.

Sunshine Salad Dressing

(adapted from page 130 of Julie Badger Jensen's book, Essential Mormon Cooking)

3 Tbs. chopped onion

1 tsp. regular yellow mustard

2 tsp. salt

2/3 c. white vinegar

1 1/2 c. sugar

1 1/2 c. vegetable oil

Mix together everything but the oil in a blender. Gradually add the oil. Keeps three weeks in the refrigerator.

quinoa salad.

for those of you who have never heard of quinoa, here's some info: it's kind of like a grain. you cook it like rice. it's popular with vegetarians because of its high protein content. it's a good source of dietary fiber and phosphorus and is high in magnesium and iron. it is gluten-free and considered easy to digest. why am i cooking with it, you ask? because my mother-in-law gave me a bag of it. i had to look it up online and find recipes to cook with it! you could make this same recipe with couscous or rice if you're not up to experimenting with quinoa... though i recommend it because it's yummy! you can find it in the bulk foods ailse of your grocery store.

this is a use-what-you-like, forget-about-the-rest kind of recipe. i'll highlight what i used.

salad:
1 cup quinoa
1 1/2 cups cold water {i always need at least 2 cups of water because the lid on my pan isn't really tight}
1/2 tsp salt
1 cup snow peas, shell peas, celery, or green beans
1 - 2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews

options:
chopped scallions, dried unsweetened cranberries, raisins or apricots, greek olives, minced jalapeno pepper, fresh mint.... and of course i'm not a vegetarian, so i threw some feta cheese on top.

dressing:
2 tbsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
options: pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger

directions:

1. soak the quinoa 15 minutes in cold water
2. rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer
3. place in 2 qt pot with the water, salt and oil
4. bring to a boil
5. turn the heat down to very low, cover and cook for 15 minutes
6. remove from heat and allow to sit five minutes with lid on
7. fluff gently with a fork and set aside to cool.
8. steam the carrots and green veg for 5 minutes, rinse in cold water
9. chop the tomatoes, herb and cucumber
10. blend dressing ingredients with a whisk or shake in a jar
11. gently combine veggies, walnuts, quinoa and dressing in a large bowl
12. cover and chill

{next time i plan to use cilantro, black beans, tomatoes, and mexican seasonings... yummmm!}

Pretzel Jello Salad

Pretzel Crust:
2 cups crushed pretzels
1 square butter (melted)
1/2 cup sugar

Mix together, press on bottom of 9x13 pan, bake at 350* for 10 minutes. Let cool.

Cream layer:
8 oz cream cheese (soften lightly in microwave)
9 oz. cool whip

Beat together and put over cooled pretzel crust.

Jello layer:
6 oz Strawberry Jello
1 16 oz package of frozen sliced strawberries or 2 cups fresh sliced strawberries (we like the fresh)

Boil 2 cups of water, put Jello mix in, stir well for 2 minutes, add strawberries, add 1 cup cold water, let jello sit for 1 hour in refrigerator then put on cream cheese layer.

Honey-Lime Vinaigrette

After preparing a green salad for a dinner we were sharing with friends, I realized that with all the fresh, crisp vegetables such as celery, green peppers, broccoli and cucumber that I put in it, I didn't want to take away from the freshness by using a ranch or creamy dressing. I thought a nice, sweet vinaigrette would pair nicely with my salad.

I found this recipe and I am sure that it will be one that we use again and again. I got rave reviews from my husband, so it must be good!

1\3 cup lime juice

4 tsp. honey

1 T. white vinegar

1\8 tsp. salt

Add all ingredients together and whisk until everything is dissolved.

Enjoy!

candy salad

so i really wish this picture did the dish justice, but it just doesn't. THIS IS SOOOOO GOOD. it is my families favorite salad for pot lucks and really could pass for a dessert. thanks to my friend holly for passing on this little piece of heaven!

1 big bag of spring mix salad.
2-4 heads of romaine lettuce chopped
2 pears peeled and chopped ( i ALWAYS use apples cuz i have them on hand)
1 Cup caramelized pecans- i add more
1 Cup crumbled Feta- i add more
1 Cup craisins- i add more

Dressing:
1/4 C. red onion chopped - i never use red onion
1/2 C sugar
1 tsp dijon mustard
1/2 tsp salt
1/3 C apple cider vinegar
1 C. Vege oil or canola oil
1 1/2 Tbls. poppy seeds
blend onion, sugar, mustard, slat and vinegar in blender. add oil and blend for about 30 more seconds then STIR in poppy seeds. Toss dressing with salad just before serving.

Chinese Chicken Salad and Chinese Cookies

Happy Chinese New Year!

Today marks the start of the new year, the year of the tiger.
So as the ever so popular Tony the Tiger would say,
I hope your new year will be "grrrrreeeeaaaat!!!!"

So I belong to a family who celebrates Chinese New Year. I'm pretty sure it's because we love playing Mah Jong together. But I also think we love to devour all the yummy though very bad for you, thus only eaten once a year, fried Won tons and Crab Rangoons my aunt makes. My yearly assignment, this yummy Chinese Chicken Salad that joined our family at least twenty years ago. OK, so it's not a recipe handed down for generations, but it has been handed down a generation. You gotta start somewhere right?
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Chinese Chicken Salad

The Salad (or as we say, The Weed)

2-3 chicken breasts, cooked (boiled) in water, ginger and then shredded. ( I like lots of Chicken, I think the original recipe just calls for 1 breast)

Won ton skins – about 1/3 of the package. Cut and fried. (these freeze well, so don't feel like you have to use the whole package so as not to waste. Just freeze the rest.)

1 head lettuce

8 stalks green onion

4 T sliced almonds

4 T toasted sesame seeds

Mix everything together, but the won tons so they don't get soggy, when ready to serve.

Dressing

4 T sugar

2 t salt

1 t pepper

6 T vinegar (this year I used Apple Cider Vinegar, it was so good, and you don't need as much sugar. I only used about 1 1/2 T sugar)

¼-1/3 t sesame oil

½ c olive oil

Mix the dressing really well.

Pour the dressing on the salad and toss and then add the won tons just before serving.

*Some of my tricks. I cook and shred the chicken, mix the dressing and slice the green onions the night before. I put all the chicken and the onions in a bag. Shake it to mix them, and then add maybe a 1/3 of the dressing and shake it up well so as to get all the chicken (you may need more, you may need less dressing.) I allow it to sit overnight and all day. Then when I make the salad, I only pour about half the remaining dressing onto the salad and toss the salad really well. Because the chicken is already seasoned, I don't really need all the dressing, though you can put the rest on the table in case your family or guests like a "wetter" salad.

And then the cookies. These aren't cookies per say, but they are yummy. Though this one has passed along two generations - my grandma, to my mother, to me...

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Chinese Cookies (for lack of a better name)

Ingredients

1 - 12 oz bag Butterscotch Chips

1 - 12 oz bag Chow Mein Noodles

1/2 - 1 c peanuts

Instructions

Line 2 cookie sheets with wax paper (or just on really long sheet or two sheets of wax paper on the counter.

Melt the butterscotch chips (I use a double boiler to do this)

Add the peanuts

Stir in the noodles (I start with half the package and then gradually add the rest, stirring to be sure they are all coated well.)

Spoon out clumps of the coated noodles, what ever amount looks sufficient for your desired cookie size, and set on the wax paper to cool.

They'll look like little haystacks...

A yummy combination of sweet and salty.

Tuesday at Cindy's

With this warm weather, we enjoyed having a fresh, crisp chef salad for dinner, paired with a yummy baguette, courtesy of Costco.

ideas for a Chef Salad:

iceberg lettuce
tomatoes
garbanzo beans
red peppers
cheese (we have a huge bag of string cheese, so I just chopped up 3-4)
turkey
hard boiled egg
ranch dressing
salt and pepper

Grandma's Stained Glass Jello Salad

I seem to post more prep shots than finished product.
But maybe it's because I like the prep part best?
And it is usually for someone else, so I'm not always present when it's ready for service...This recipe is immensely popular in our family, and we aren't even from Utah.
My grandma is basically required to make it every time we all get together.
My cousin's have argued for years -
"this should be called Scott's Jello Salad"
or "this should be called Michael's Jello Salad" etc.
For the record, if it comes down to naming it after a cousin,
I'd side with Scott.
Oh, and there is always an argument over who gets the last portion.
I don't think I've ever gotten seconds.

Ingredients

5 small boxes of different flavors of Jello (it's best to get 5 different colors too - don't get lemon for this part)1 large box (or two small ones) of lemon Jello
1 small tub of Cool Whip

Instructions

Prepare the 5 flavors of Jello per the box's instructions. Allow to set completely.
Once the 5 flavors are set, prepare the lemon flavor (it's best to do prepare the lemon in a large bowl) with 3 cups boiling water - and that's it. Allow it to set until it reaches the consistency like that of an egg yolk (this will happen sitting out on the counter or in the fridge - but watch it carefully if you are using the fridge). Once it's yolk-like, mix with the mixer (I use my hand mixer) for three minutes and then fold in the Cool Whip with a spoon or spatula. Cut up the 5 Jello flavors into little cubes and add to the lemon mix. Mix it all up, pour into a casserole dish and allow to set (about 4 hours.)

It's so yummy. And if you use sugar-free Jello, it's not too bad for you. It could be a salad, a side or a dessert.

Cookie Salad

Yes, you read it right. COOKIE salad. This delicious treat came from my friend Candace. Thanks Candace!! It was super tasty!

ingredients:

3 oz vanilla pudding powder

1 c buttermilk (half-pint)

8 oz cool whip

stripped Keebler fudge cookies, quartered (how many is your choice)

fruit (your choice - I did peaches, bananas, pineapple, and grapes. But I bet strawberries would be heaven!)

directions:

Mix all ingredients together. Add fruit and cookies just before serving.

Serves: a group of people (great for potlucks and BBQs)

Time: 10 minutes? :)

Herb Grilled Pork Tenderloin + Veggies

A flavorful herb marinade gives a lovely glaze and lots of savory grilled taste to this moist, melt in-your-mouth tenderloin. The marinade's also great on chicken.

Ingredients:
1/2 cup reduced sodium chicken broth
3 tablespoons lemon juice
3 tablespoons reduced sodium soy sauce
3 tablespoons honey
1 tablespoon canola oil
3 garlic cloves, minced
4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 pork tenderloins (1 pound each)

Instructions:
1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.

2. Coat grill* rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain pork and discard marinade. Grill, uncovered, over indirect medium-hot heat for 25-40 minutes or until meat thermometer reads 160 degrees, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. *OTHER OPTION: I don't have a grill, so I just broiled my pork and it turned out just fine.

Serves: 2-3
Time: 10 min + marinating; then cooking is about 25 min.

* * *

Veggie side:

Ingredients:

2 tomatoes sliced hamburger-style (straight from the garden is best, otherwise I highly suggest buying the "more expensive" tomatoes from your local grocer to guarantee yummy, well-grown tomatoes. Well worth the money here.)

1-2 cucumbers, sliced

1/2 of a red onion, sliced

Kraft's Zesty Italian salad dressing

Instructions:

Combine veggies in a medium sized bowl. Coat with salad dressing to taste.

Ramen Chicken Salad

I got this salad recipe from my little sister and I absolutely love it! I not only enjoy eating it, but I like to make it as well. It is super easy, and I almost always have all the ingredients on hand. It is great to bring to showers or pot-lucks, but I have also enjoyed preparing it for dinner for my husband and I. Just pair it with some French bread and you have yourself a yummy, fast and fresh tasting dinner!

3 Tbs. butter
1 pkg. oriental-flavor ramen noodles *
2 Tbs. sesame Seeds (optional)
1/4 c. sugar
1/4 c. white vinegar
1 Tbsp. vegetable oil
1/2 tsp. pepper
2 c. cut up cooked chicken
1/2 c. dry roasted peanuts
1/2 c. sliced green onions
16 oz. bag coleslaw mix

Melt butter in skillet over medium heat. Stir in seasoning from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook two minutes, stirring constantly; stir in sesame seeds. Cook about two more minutes, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl (large enough for the rest of the ingredients). Add noodle mixture, chicken and coleslaw mix, and toss well.

*I have yet to find oriental flavor ramen noodles at my grocery store, so I always substitute with chicken flavor and it turns out just as yummy tasting!

Suddenly Italian Salad (MY FAVE!!)

Speaking of salads...this salad is MY favorite to bring to potlucks, bbqs, etc. And it's so unbelievably easy, you'll just die...

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Ingredients:

1 box suddenly salad, classic

2 tbs veggie oil

3 tbs water

1 cucumber, sliced and quartered

1 big tomato, diced (or you can use cherry tomatoes)

Pepperoni slices, quartered (I use about 1/3 to 1/2 of bag)

More veggies can be added, like: olives, broccoli, cauliflower, etc.

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Instructions:

Prepare salad according to box instructions...then add veggies. That's it! Tastes great after being in the fridge for a while...to cool and crisp-up.

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Serves: probably about 8-ish (but if you double the recipe, can feed up to 15)

Time: 15-20 minutes